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Recipe by Emporion
The recipe for Penne alla Norma is a typical dish of Sicilian cuisine. The name derives from the title of a famous drama by Vincenzo Bellini, a composer born in Sicily. The pasta is dressed with fried eggplants, peeled tomatoes, fresh basil and grated ricotta salata. It is a simple dish but rich in Mediterranean flavors.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Slice the eggplants, sprinkle them with salt so they lose some of their bitterness, then fry them in hot oil.
Step 2 of 9: Dry them on paper towels.
Step 3 of 9: In a pan heat four tablespoons of oil and flavor it with the crushed garlic, the peeled tomatoes cut into pieces, and the basil.
Step 4 of 9: Season with salt and pepper.
Step 5 of 9: Cook for half an hour, then blend everything.
Step 6 of 9: Grate the ricotta salata.
Step 7 of 9: Cook the penne in boiling salted water, drain them and place them in a large, slightly deep serving dish.
Step 8 of 9: Sprinkle them with half of the grated ricotta, spread the sauce over them and top with a layer of fried eggplants.
Step 9 of 9: Sprinkle with the remaining ricotta and serve without stirring.
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving239 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,143 kJ512 kcal | 897 kJ214 kcal |
| Fat | 19.38 g | 8.11 g |
| of which saturated fatty acids | 5.52 g | 2.31 g |
| Carbohydrates | 66.78 g | 27.94 g |
| of which sugars | 6.26 g | 2.62 g |
| Fibre | 3.44 g | 1.44 g |
| Protein | 17.33 g | 7.25 g |
| Salt | 0.76 g | 0.32 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
